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    Ooey Gooey Caramel Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 box Betty Crocker Super Moist yellow cake mix
    1/4 cup flour
    1 cup water
    1/3 cup vegetable oil
    3 eggs
    1 8-oz. bag chocolate-covered toffee bits
    1 can carmelized eaglebrand (see notes)
    Sweetened whipped cream
    Caramel topping

    Recipe



    Heat oven to 350 degrees. Grease/flour 9 x 13 cake pan. In a large bowl, mix cake mix, flour, water, oil and eggs with hand mixer on low for 30 seconds, then on medium for 2 minutes. Stir in 1/2 cup of the toffee bits and pour into cake pan.

    Reserve 1/2 cup carmelized Eaglebrand. Spoon remaining by spoonfuls onto batter.

    Bake 30-40 minutes. Cool 5 minutes. Spoon remaining carmelized Eaglebrand on top of warm cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving.

    Top with sweetened whipped cream and caramel topping.

    (NOTE: To carmelize Eaglebrand, pour into a double boiler and cover. Cook over boiling water for 1-1/2 hours.)

 

 

 

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